One of the benefits and curses of working from home is lunch time. It’s a benefit because I can whip up a meal when I’m hungry. I can re-purpose leftovers and, I think, save money.

The curse is that I miss out a bit on some social aspects of lunch in the office which I always enjoyed. It’s fun to try out new lunch spots occasionally and talk shop with coworkers. I don’t really get to do that too much these days.

That’s okay though. I think I win out because I get to grill burritos whenever I freakin’ want.

All my social skills is a small price to pay for these suckers.

Grilled Burritos

4 from 2 votes
Author: Nick Evans
Servings: 4 Servings
Prep Time: 15 minutes
Total Time: 30 minutes
How to grill a burrito to end up with a super-crispy tortilla shell. There’s a secret ingredient involved!


  • 4 large flour tortillas
  • 2 tablespoons butter
  • 4 ounces pepper jack cheese, grated
  • Refried beans
  • Spanish rice
  • Jalapenos
  • Any sort of protein leftover, chicken, beef, tofu
  • Hot sauce


  • Stuff burritos with fillings, cheese, jalapenos, and hot sauce.
  • Roll burritos up and spread on a thin layer of butter on both sides.
  • Grill burritos on high heat for 5 minutes per side.  Start seam side down to seal the burrito closed.
  • Serve with avocado, salsa, and sour cream.


Serving: 1Burrito | Calories: 248kcal | Carbohydrates: 15g | Protein: 9g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 40mg | Sodium: 436mg | Potassium: 62mg | Fiber: 1g | Sugar: 1g | Vitamin A: 393IU | Calcium: 257mg | Iron: 1mg
Course: Main Dishes
Cuisine: Tex-Mex

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Tag @crunchtimekitchen

Re-Purposing Leftovers

This post isn’t so much of a recipe as it is a method. And also, hopefully, inspiration to try it out.

You could fill these guys with all kinds of stuff. Any leftover protein is a good idea. Any kind of bean? Definitely.

This is a fridge-cleaning meal.

basic toppings
Just some random leftovers.

In my opinion, a burrito isn’t a burrito without a good amount of cheese.

I like pepper jack for Tex-Mex stuff, but you could use whatever you want.

Obviously important.

Making the Burritos

There’s no real trick to these guys. I like to do a layer of cheese, then some sort of filling, then some jalapenos or hot sauce.

If you have good tortillas, you should be able to stuff them pretty full.


The Secret Ingredient

Ok. So I’ve actually tried to grill tortillas before and they work okay. Sometimes I found that they wouldn’t get as crispy as I wanted though.

So I figured out a way to give the burritos a bit of extra flavor and also make sure they get really nice and crispy on the grill.


Secret ingredient!

Right before I threw the burritos on the grill, I just spread on a very light coating of butter on each side of the burrito.

Some of this will melt off and create flare-ups which is actually good. Think flame broiled burrito.

What stays on the tortillas will almost lightly fry them on the grill.

Butter never hurts.

I recommend putting the burritos on the grill seam-side DOWN first which will seal the burritos closed. I cooked my burritos for about 5 minutes on both sides.

They got kind of charred around the edges and super-crispy.

The bits of tortillas around the edges turned into tortilla chips basically.

Crispy and delicious.

It doesn’t really matter what you put in these guys, just trust me that you’ll end up with a burrito that’s pretty hard to beat.

I recommend serving it with some sour cream, avocado, and hot sauce or salsa.

So what do you think? Butter on a burrito? Over-kill?